Recipe Contributor:
Lily Zhou from Goleta, CA
Bio:
My name is Lily, I live in Goleta with my husband, my son (3.5 years), and my daughter (18 months). I am a trained chemist although right now I am a stay at home mom. Cooking and eating is a hobby for me. There are not many interesting restaurants in the Goleta area, so most of the time I take advantage of the local farmer's market and cook at home. I don't have a blog, but I post at least once a month on yelp.
Spanish Mussels with Chorizo
1 pound cleaned mussles
olive oil
3 cloves of garlic
1/4 cup chopped onion
half cup Spanish chorizo
1/3 cup plum tomato
small pinch of saffron
salt and pepper
chopped parley
Directions:
1. In a large pot, heat 2 tablesp good quality olive oil. Add 3 cloves of minced or sliced garlic, 1/4 cup chopped onion or shallot, half cup of Spanish chorizo. Sauteed until the oil turns red from the paprika. Add 1/3 cup of plum tomato and just a small pinch of saffron, let it cook for about 2 min to meld the flavor. Add salt and pepper to taste (chorizo is very salty, you might not need additional salt)
2. Add 1 lb cleaned mussel to the pot. Stir and then add half a cup white wine. Close the lid and let mussels steam until the shells are open. Do not overcook.
3. Top with optional chopped parsley and serve with crusty bread.
